I know a lot of people out there look down on blogging or just don't get it, but I feel so fortunate to have found all of you. Seriously, when you are having a rotten day, being surrounded (even if it is virtually) by all of you kind and considerate people definitely puts a smile on my face! Thank you all for being there for me. It means so much to know that you care!
The doctor's visit went fine yesterday. I have no news, but honestly, I didn't plan to. I know how these things go. I have tests that are being run and some I have chosen to hold off on until we get some other answers. My insurance company should love me since I don't want to spend tons of money on tests that may not be necessary. Oh and one rant on tests and then I am done with the Debby Downer thing...it can take over a month to get results back to some of these tests. Really? Don't you think that is a little long? So, they gave me antibiotics for something not knowing if it is that or not....talk about over medicating. Ok, rant over...
Anyway, let's talk about something a little more fun. I promised you the chowder recipe made with the leftovers from the low country boil. This was the second part to Max's birthday dinner request. The boys absolutely LOVE this soup and it is always nice to change up leftovers by making them in to something better!
Remember, we made this with leftovers, so use what you have. Wether you use leftovers or make it from scratch, this is really easy and super fast. We based it on our corn chowder recipe (Um, yeah, it is embarrassing even linking to that picture...good grief it's bad!). This is so creamy and the coconut milk takes it to a whole other level. We have used almond milk in the past too and it works really well, but this combination was just made for each other!
Shrimp Corn Chowder
2 tablespoons Smart Balance Light
1/2 cup chopped onion (left over from the boil)
2 tablespoons Bob's Red Mill Gluten Free all-purpose flour
4 cups dairy free milk (I used So Delicious Unsweetened Coconut Milk)
2 cups cooked potatoes (diced small)
2 cups corn cut off the cob (or frozen corn works too)
3 cups shrimp (or more corn and potatoes if you don't want meat)
salt to taste
fresh ground black pepper
Melt the Smart Balance in a large Dutch oven over medium heat. Add onion and cook until slightly browned. Add flour; cook 1 minute, stirring constantly. Stir in milk slowly while whisking. Next add the remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
*Make sure you bring it to a boil so it will thicken.
I really think making foods that you can turn in to soups later is a great way to cook in general. We normally cook a huge batch of things just so we can make them in to something else. No, I don't LOVE leftovers, but I like reinventing them so I like having the already cooked ingredients on hand.
Do you like cooking big batches of things to change up or do you go for the smaller portions so you don't have to deal with leftovers? What is your favorite dish to use leftovers in? Feel free to link to stuff too!
Labels: gluten free, main course, vegetables |
I like cooking big batches, but my husband doesn't like eating leftovers more than 2 times, so I'm usually the one eating it all, which is fine by me. I'm glad the doctors visit went okay. I can't believe it takes so long to get results back! I hope you feel better soon! I'm also appreciative for the blog world! :)